Aug 1, 2012

Toasted Coconut Bread

I discovered this Coconut Bread recipe by Bill Granger recently via Tara from Vegetaraian. I loved this twist on the normal banana bread I love so dearly but felt Bill’s recipe was a bit dry and the coconut flavour not strong enough for my coconut-loving taste buds.

I made a few tweaks to his recipe – I swapped the milk for coconut milk and toasted the coconut to maximise the coconut taste, and increased the butter as I felt his was too dry. With these improvements it produced a lovely and moist toasted coconut bread which is amazing warmed up and slathered with butter. The perfect breakfast/afternoon tea/treat!

Toasted Coconut Bread
Prep time

Cook time

Total time


Serves: 8-10

  • 2 eggs
  • 300ml coconut milk
  • 1 tsp vanilla essence
  • 2½ cups plain flour
  • 2 tsps baking powder
  • 2 tsps cinnamon
  • 1 cup caster sugar
  • 150g shredded and toasted coconut
  • 100g butter melted

  1. Preheat oven to 180°C. Grease a 21 x 10 cm loaf tin with butter.
  2. Spread coconut out on a lined baking tray in an even layer. Toast in oven for 3-4 minutes until golden brown (watch like a hawk as it can burn easily!) Allow coconut to cool.
  3. Lightly whisk eggs, coconut milk and vanilla together.
  4. In a mixing bowl, sift flour, baking powder and cinnamon into a bowl. Add sugar and toasted coconut and stir to combine.
  5. Make a well in the centre and gradually stir in the egg mixture until just combined.
  6. Add melted butter and stir until the mixture is just smooth, being careful not to over-mix.
  7. Pour into your greased loaf tin and bake in the preheated oven for 1 hour, or until a skewer comes out clean.
  8. Leave in tin to cool for 5 minutes, and remove to cool further on a wire rack.
  9. Slice with a serrated knife and serve in thick slices with butter.


  • Oh you took a photo this time, hurrah! It looks delicious!!

    • Haha I have made this 3 times and finally photographed it!! It’s so hard when it comes out of the oven, I want to devour it instantly :)

  • Wow! I’ve been making Bill’s version for a few years, but I’ve had the same issues you’ve had. I LOVE the idea of swapping in coconut milk. I’ll be trying this again soon!

    • Give it a try and let me know Sarah Kate!

Leave a comment


Find me

Random Posts

Happy Easter! Chocolate Peanut Butter Birds Nest Cupcakes

Happy Easter! Chocolate Peanut Butter Birds Nest Cupcakes

I wanted to make a festive cupcake to celebrate Easter that combined Easter eggs and my current craving for chocolate and peanut butter. I settled on a chocolate cupcake with [...]

Love Swah exhibiting at the MCA Zine Fair 2013!

Love Swah exhibiting at the MCA Zine Fair 2013!

If you wonder why I have been so busy lately, slaving away on weekends and nights instead of doing fun things such as eating and drinking, well I’ve been madly [...]

Microwave Mug Cakes – #4 Banana

Microwave Mug Cakes – #4 Banana

This is the last (but certainly not least) addition to my Microwave Mug Cake series – banana! First we had dark chocolate, then salted caramel, followed by S’mores. I like to refer to [...]

Facebook Feed

Latest Tweets

  • loveswahUgh my blog is down AGAIN and I need to reference a recipe from it. Thank god I have a copy of my… - posted on 17/04/2014 18:42:17
  • loveswahMy walk to work this morning was pretty amazing. Loving these sunny, crisp mornings - posted on 17/04/2014 18:24:00
  • loveswahAlready smashed 2 Easter eggs and a Nutella-covered Hot Cross Bun by 10am. - posted on 17/04/2014 10:41:24
Top Food Blogs